Instant Pot Cheesy Hamburger Rice Casserole is a delicious, simple hamburger rice casserole. This is a quick weeknight dinner that is ready in 30 minutes. The kids and adults love this pressure cooker cheesy hamburger rice casserole.
Instant Pot Cheesy Hamburger Rice Casserole
I love an easy weeknight meal that isn’t too complicated. If you have a pound of ground beef to use up, this is a delicious recipe to make with it.
Can I use ground sausage or turkey?
I will say a definite yes to using ground turkey to make this cheesy rice casserole, but I’m not sure about the sausage.
If you want to use ground sausage, I think I would omit the kosher salt, and try it that way, as sausage tends to be salty.
You can always add some salt after cooking if you want.
What is the best rice to use?
I use long grain white rice that we buy in a huge bag at the big box store. Rinsed in cold water.
You could use another type of rice, but the cook time and liquid to rice ratio will probably change.
The ratio I normally use when making white rice is 1:1 rice:liquid. Since this recipe has meat, cheese, and condensed soup in it, extra liquid was called for.
Can I add more veggies to this recipe?
Yes, you can add veggies! Get as creative as you like.
• Try slicing some mushrooms and sautéing with the onion and meat.
• Throw in some baby carrots before pressure cooking.
• Add some fresh baby spinach with the corn after pressure cooking.
The steps to make this pressure cooker cheesy hamburger casserole are easy. Here’s the rundown:
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If you make this easy pressure cooker cheesy hamburger rice casserole, please leave me a comment with a star rating below. I’d like to know how you liked it!
Instant Pot Cheesy Hamburger Rice Casserole is an easy, delicious hamburger rice casserole with simple ingredients. Ready in 30 minutes.
- 1 Tbsp Olive Oil
- 1 sm Sweet Onion, diced
- 1 lb Lean Ground Beef
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper
- 2 tsp Garlic Powder
- 1/2 tsp Dried Thyme Leaves (not ground)
- 2 1/2 cups Low Sodium Chicken Broth
- 1 1/2 cups Long Grain White Rice, rinsed
- 1 (10.5 oz) can Cream of Mushroom Soup
- 2 cups Frozen Corn Kernels*, or 1 can of corn, drained
- 2-3 cups Shredded Mexican Blend Cheese
Turn on the Sauté setting. When hot, add the oil and the onion. Cook until starting to turn translucent.
Add the ground beef, cook, breaking up the chunks, until just a little pink is still visible.
Add the salt, pepper, garlic powder, and thyme. Stir well to combine. Then continue to cook until meat is done. If there is too much grease for your liking, drain it.
Add he broth and stir.
Add the rice evenly over the top of the meat and do not stir. Just make sure the rice is submerged.
Add the mushroom soup over the top and spread out, but do not stir.
Cancel the sauté setting. Then close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 8 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
When the pin in the lid drops back down, open the lid and turn off the pot.
Stir in the corn. Then stir in the cheese, one cup at a time. Add the 3rd cup of cheese only if you like it pretty cheesy.
Let the pot sit for a couple of minutes without a lid so the cheese can melt.
Serve immediately. Garnish as desired.
*Feel free to add mushrooms, carrots, or other veggies to your liking.
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